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Hot Udon Noodles with Chicken and Egg


Hot Udon Noodles with Chicken and Egg Recipe

Ingredients:
  • 1 pound dried udon
  • 1 quart Broth for Hot Noodles (kakejiru; see below)
  • 1 boned and skinned chicken breast, cut into 1½-inch cubes
  • 4 whole scallions, the white parts cut into 1½-inch lengths crosswise, and the green parts into thin rings
  • 3 eggs, lightly beaten
  • Shichimi togarashi (seven-spice mixture; see Notes)
  • 1 quart ichiban dashi
  • 1½ tablespoons sugar
  • 1½ teaspoons salt
  • 1 tablespoon shoyu (soy sauce)
  • 1½ teaspoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 737kcal (37%)
Total Fat 8g (13%)
Saturated Fat 2g (11%)
Cholesterol 262mg (87%)
Total Carbohydrate 121g
Dietary Fiber 7g
Sugars 7g
Protein 41g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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